Thursday, June 10, 2010

Moo-Shu Noodles

I'm really enjoying playing with all of the fun recipes in Supermarket Vegan. There's a recipe for Quick Moo Shu Vegetables, which is typically served with hoisin sauce and thin tortilla-like flour wrappers called moo shu pancakes.

I decided to skip the pancakes and make my Moo Shu with rice noodles, instead. You could use any kind of noodles—lo mein, cellophane noodles, even flat pad thai noodles, or you could use small flour tortillas for the pancakes. I also added several ingredients like sugar snap peas and water chestnuts to add interest, texture, color, and flavor. Bean sprouts would also be nice, but you can use any vegetables you like. The secret to this flavorful dish is in the simple, but savory sauce.


8 oz. rice, buckwheat, or wheat noodles
6 large shiitake mushrooms, soaked in warm water for 30 minutes, drained, and sliced thin (reserve water)
1 tsp toasted (dark) sesame oil
2 large cloves garlic, finely chopped
1 16-oz bag shredded coleslaw mix
1 8-oz bag shredded carrots
4 scallions, white and green parts, thinly sliced
1 8-oz can water sliced chestnuts, drained and rinsed
1 8-oz package Thai-style baked tofu, cut into very small cubes
1 6-oz package sugar snap peas
1/2 cup hoisin sauce (I use Sun Luck brand)
4 Tbs low-sodium soy sauce


Prepare noodles according to package directions. Rinse in very cold water, drain, and set aside.

In a wok or large nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring constantly, 30 seconds. Add the coleslaw, carrots, and scallions along with a little of the reserved mushroom water and cook, stirring occasionally, until slightly softened, about 5 minutes. Add water chestnuts, tofu, sugar snap peas, noodles, hoisin sauce, and soy sauce and cook, stirring until heated through, about 5 more minutes. Serve with additional hoisin sauce, if desired.


Jane said...

Wow! This looks very delicious! That's very sad about the guy in the last post at the Garbanzo Grill. I can't believe he lost touch with his compassion so quickly. You tried to be a light of hope for the animals. Please don't stop trying, Gail. You do make a difference!

Angel said...

Wow! This looks tasty! I love Mu Shu. Thanks for the recipe!

I read Jane's comment and had no idea what she was talking about, so curiosity had me read your last blog post. It wasn't until I got to your last comment at the end, and then I realized that this person decided to start using cheese again after deciding not to after just one day! At first I thought, "how nuts is that?" But if this fellow really had compassion for animals, he never would have been serving cheese in the first place. Apparently, whatever made him decide for a minute not to serve cheese wasn't as important as making money. That's a shame. I realize we all have to eat, but I find it very hard to believe that any business would succeed or fail based solely on whether or not they served cheese. I mean, this isn't even a pizza place! Although, even vegan pizza shops are succeeding. Sheesh!

Anonymous said...

I just clicked on the photo and when I saw the full-sized image I just about fell out of my seat! That looks amazing! And made without any cheese, too? How can that possibly be good? LOL!

Jacklyn said...

ooo looks really good!

Justine said...

This looks yumm-O!